Pineapple Curried Fried Rice

1) Prepare the ingredients. Cubing fresh pineapple will take a bit of time but if you have a good knife, it helps. My pineapple was a bit sour so I stirred in 3 tablespoons of sugar and let them sit for a while. Gave it a nice sweet, sour taste. (Psst: Ree has give a great outline on how to dissect a fresh pineapple here – https://tastykitchen.com/cooking/2010/06/pineapple-mango-salsa/)

2) Or if you’d rather skip that, use a large can of cubed pineapple.

3) Fire up the wok and heat up the oil, throwing the onions in. Let them fry, stirring occasionally, until translucent and fragrant.

4) Added minced garlic and salted fish/anchovies (if these are not available, just omit or squirt some fish sauce in later when you season with salt & pepper). Fry in medium-high heat until fragrant but not brown.

5) Add pineapples into the wok (if you used canned, do not put in the syrup or your rice would turn to mush) – use as many pineapple cubes as you want. We like it pineapple-y so I added everything.

6) Add in the curry powder and fry till fragrant (if you have paste, you may use it as well).

7) Pour in the rice and give it a good stir to break up the large chunks.

8 ) If your rice looks dry, add in enough chicken broth or hot water to desired consistency.

9) Add in soy sauce and season with salt and pepper. Finally, throw in the capsicum (pepper) and cooked chicken meat (if you weren’t using raw meat) and give it a good few stirs before dishing up.

* Like all fried rice recipes, this is very versatile. Use any cooked meat you have. I used leftover chicken from the chicken broth I made. If you want to use uncooked minced meat, add it in after the garlic and fry till no longer pink. Shrimps are great here too.

** Use any vegs you have. Tomatoes, celery… anything. So long as it requires little cooking.

*** I always cook my rice the night before. So since we have rice almost every night, when I decide to make fried rice the day after, I would cook a double batch and refrigerate half.

**** This would taste so good with tom yam paste.